Table 4. Effect of marination time on texture profile and water-holding capacity of ready-to-eat (RTE) chicken breast

	CON¹⁾	2 h-FOJ	4 h-FOJ
Hardness (g)	328.33±15.28^2)b3)	282.33±13.87^c	448.00±32^a
Cohesiveness	0.68±0.07^a	0.64±0.07^a	0.66±0.03^a
Springiness (mm)	3.35±0.07^a	3.26±0.09^a	3.47±0.05^a
Gumminess (g)	222.67±24.54^b	180.67±13.01^c	294.00±6.56^a
Chewiness (mJ)	7.33±0.87^b	5.83±0.38^c	10.03±0.42^a
WHC⁴⁾ (g/100 g)	85.42±3.61^b	91.11±3.85^a	83.33±3.61^c

CON, no marination; FOJ, fermented onion juice.
All valures are shown as mean±SD (n=3).
Different superscript letters in the same row indicate significant difference (Duncan’s multiple range test, p<0.05).
WHC, water-holding capacity